Authentic Colombian Pork Rib Stew

My grandmother was an exceptional cook. The recipes she prepared in her kitchen are the strongest link I have to my roots and to the food traditions of Colombia. Living abroad in the United States and raising my children here, I try to preserve those flavors and memories. Sudado de Costilla de Cerdo is one of those comforting, family-centered dishes that always brings everyone to the table.

I grew up close to my mother’s side of the family, and Sundays were family days. Mamita would make generous, homey meals for everyone — this pork rib stew among them. Traditionally it’s served with white rice, ripe avocado and a simple tomato-and-cabbage salad. It’s a humble, hearty plate that tastes like home.

Buen provecho!

Sudado de Costilla de Cerdo (Pork Ribs Colombian Stew)

Erica Dinho

Course
Main Course

Cuisine
Colombian

Servings
4 servings

Calories
1291 kcal

Ingredients

• 2 ½ pounds pork ribs, cut into individual ribs
• 5 cups water, plus more as needed
• ½ teaspoon sazón (such as Goya with azafrán or color)
• ¼ cup aliños sauce (seasoning paste)
• 1 large tomato, finely chopped
• ½ teaspoon ground cumin
• 2 large white potatoes, cut into quarters
• 4 pieces of yuca (cassava), peeled and cut
• 3 teaspoons chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. In a large pot combine the water, pork ribs, aliños seasoning paste, the chopped tomato, salt and saźon. Bring to a gentle simmer over low heat, cover the pot, and let it cook slowly for about 40 minutes. The goal is to develop flavor while keeping the broth clear and aromatic.
2. After the ribs have simmered for about 40 minutes, add the quartered potatoes and the yuca pieces. Adjust seasoning if necessary and cover again. Continue to simmer for another 30–40 minutes, or until the potatoes and yuca are tender when pierced with a fork. Watch the liquid level and add additional water in small amounts if it reduces too much.
3. When the vegetables are fully tender, uncover the pot and taste the broth. Add the chopped cilantro and a final adjustment of salt and pepper. Serve the stew hot over a plate of steamed white rice. Fresh slices of avocado and a simple tomato-and-cabbage salad make traditional, complementary sides.

Nutrition

Calories: 1291 kcal

Carbohydrates: 175 g

Protein: 39 g

Fat: 48 g (Saturated fat: 15 g)

Cholesterol: 159 mg

Sodium: 241 mg

Potassium: 2112 mg

Fiber: 10 g

Sugar: 9 g

Vitamin A: 320 IU

Vitamin C: 109 mg

Calcium: 122 mg

Iron: 4 mg

Keyword
Stew, sudado colombiano

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This traditional Colombian stew is made to share. Serve with white rice, avocado and a fresh salad for a simple, satisfying meal.